Instant Pot Pork Loin comes to the rescue when you crave a hearty entree but don’t have the time to cook a traditional roast. Trust me, you are going to love this mixture of seasonings that magically penetrate the meat due to the wonders of pressure cooking. Make the side dishes while the pork cooks and you have a dinner fine enough for a special meal in a fraction of the time.
Instant Pot Pork Loin Recipe
2 to 2-1/2 pound pork loin roast (not pork tenderloin–see the difference here)
2 cloves garlic
Salt and freshly ground black pepper to taste
2 teaspoons Worcestershire sauce, divided use
2 Tablespoons butter or olive oil
1/4 cup sweet white wine or Marsala wine
1/4 cup seedless raspberry jam or jelly (cherry or your favorite preserves will also work well – I’ve used chunky cherry here)
1 teaspoon yellow mustard
1/2 cup strong chicken broth
1-1/2 teaspoons dried oregano leaves
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
2 large carrots, peeled and cut into 4-inch lengths (cut large ends in half lengthwise)
Slice the garlic into 12 long thin slivers. Using a sharp knife, cut 12 slits randomly over the top of the pork loin. Stuff the garlic slivers into the slits. Rub the pork on all sides with 1 teaspoon of the Worcestershire and sprinkle liberally with salt and pepper.
Set the Instant Pot to Saute function. When hot, add the butter to coat the bottom of the pot. Sear the pork on all sides until nicely golden. Remove to a platter.
Add the wine to the pot and deglaze, scraping up any browned bits, until the wine is reduced by half. Whisk in the raspberry jam, mustard, and remaining 1 teaspoon Worcestershire sauce until smooth. Stir in the chicken broth and cancel the Saute function.
Sprinkle the browned pork loin roast with oregano, onion powder, and cumin.
Place the trivet rack in the pot over the liquid. Arrange the carrots so they don’t fall through the trivet. Place the browned, seasoned pork on top of the carrots. Seal the pot and secure the vent. Set function to Pressure Cook High and set timer for 20 minutes.
When time is up, leave pork in the pot and let pressure reduce naturally for another 5 minutes. Then quick release the vent and wait until the pressure pin drops. (Watch out for steam!) Let rest another 5 minutes before slicing to serve. Use the pot liquid as an au jus or thicken to a gravy.
Yield: 6 servings
• I prefer to brown the roast in a heavy hard-anodized skillet or cast iron to get that nice brown crust. The Instant Pot just doesn’t get hot enough to properly caramelize quickly, in my opinion. If you plan on doing it this way, deglaze the pan as above, stir in the chicken broth, then transfer it to the pot to proceed.
Instant Pot Pork Loin Recipe Photo ©2019 Peggy Filippone